|White Chili III|
2 1/2 cups water
1 teaspoon lemon pepper
1 teaspoon cumin seeds
4 chicken breast halves, skinned and boned
1 teaspoon olive oil
1 clove minced garlic
1 cup chopped onions
2 (9 ounce) packages frozen white corn, , thawed
2 (4-8 ounce) cans chopped green chilies (, I use 2)
1 teaspoon ground cumin
2-3 teaspoons lime juice
2 (15 ounce) cans great northern beans, undrained
crushed tortilla chips
shredded monterey jack cheese (, or whatever cheese you
Mix water, lemon pepper and cumin seed in large saucepan and
heat to a boil.
Add chicken breast halves, reduce heat to low, cover and
chicken is fork tender and juices run clear, about 20-25 minutes.
Remove chicken from pot and cut into 1 inch pieces.
Add chicken back to liquid in saucepan.
Heat olive oil in skillet and cook onions and garlic for a minute or two and
add to saucepan with the chicken.
Stir in corn, green chilies, ground cumin and lime juice and heat to a boil.
Add beans and cook until thoroughly heated.
To serve- place crushed tortilla chips and some shredded cheese into each
and ladle hot soup over them.
Makes 6 servings
Recipe contributed by Babs in Toyland